40 minutes Serves
6 oz of 1 inch pieces of Brioche with the crusts
1 1/4 cups chocolate Chips
1/2 cup of walnuts
, lightly toasted and broken up into smaller pieces
2 cups heavy whipping cream
5 tbsp of Valrhona Cocoa Powder
4 large eggs
1 large egg yolk
1/2 cup of sugar
2 Madagascan Vanilla pods
1 Cup of whipping cream or creme fraiche
4 tsp of icing sugar Instructions
Toss the brioche, half the chocolate chips and the walnuts together in a bowl. Whisk 1 cup of cream and the cocoa in a saucepan to blend. Add the remaining 3/4 cup of chocolate chips and stir over a low heat until melted and smooth. Gradually whisk in remaining cup of cream.
In a seperate bowl whisk together the eggs, the egg yolk and the sugar. Then Whisk in the chocolate mixture into the egg mix before adding the bread mixture. Allow this to stand for an hour for the bread to soak up the chocolate custard mix. Preheat the oven to 354 degrees fahrenheit and butter 6 individual ramekins (alternatively one larger ceramic dish). Divide the mixture into the dishes and then bake the pudding until they are firm in the middle, probably about 40 mins.
Meanwhile in a seperate bowl, whip up the cream, sieve the icing sugar and add to the cream and the inside beans from 2 vanilla pods. To serve, top the warmed puddings with the whipped cream. As an alternative to whipped cream one can also use creme fraiche for those with a lower sweet tooth tolerance!